Cheat’s vegetable and ricotta pasties

Method

1. Preheat the oven to 220°C/fan200°C/gas 7. Cut the puff pastry evenly into 4 rectangles.
2. Put the spinach in a colander and pour over boiling water to wilt. Cool under cold water then really squeeze out the water. Tip into a bowl and mix with ricotta, beaten egg, Parmesan and some seasoning. Gently fold in the ratatouille and season to taste.
3. Spoon onto 1 half of each pastry rectangle and brush the edges with beaten egg. Fold the pastry over the filling, seal with a fork and transfer to a baking sheet. Brush with more beaten egg and bake for 15-20 minutes, until risen and golden.
4. Cut in half diagonally and serve with some dressed lettuce.